Wednesday, October 15, 2014

Gluten-Free Pumpkin Granola

It's pumpkin season again!

Gluten-Free Pumpkin Granola


Ingredients:
  • 4 cups gluten-free old fashioned rolled oats
  • 1 cup gluten-free buckwheat groats (optional)
  • 1/2 cup brown sugar, lightly packed
  • 1 cup raw pepitas
  • 1 cup chopped walnuts or slivered almonds
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 cup pumpkin purée
  • 1.5 cup dried cranberries
Directions:
  • Pre-heat oven to 325 degrees F.
  • In a large bowl, mix together the first 9 (dry ingredients).  Set aside.
  • Place honey, coconut oil and pumpkin purée into a microwave safe bowl and heat on medium heat until the coconut oil is melted (about 45 seconds).  Whisk until blended.
  • Pour wet mixture into dry mixture and mix well with a wooden spoon.
  • Spread the granola onto a large baking sheet (I used a half-sheet pan) lined with a silicone mat or parchment paper.
  • Bake for 35 - 45 minutes until golden brown, stirring the granola every 10-15 minutes to ensure even browning. 
  • Remove from oven and stir in the cranberries.  Let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
  • Store in an airtight container.